baking beans

Eliza_2

I just prik it too, and if I see it's beginning to rise up, just flatten it with your hand!! Always works fine.

Pink.

Hi minimooch,

I don't use baking beans when I'm blind baking pastry. As others have said I p*rick it with a fork and it works well. We have an earlier thread that has some ideas that may help so I've added your thread to it to keep the suggestions together.

Pink

minimooch

Thanks all

tiredwithtwins

moanymoany wrote: »

I go with powershopper. 250grs of the cheapest dried beans, store them after use and re-use them for ever. They just get harder and harder. They will cost about 30p

I often don't bother. If the pastry bubbles up I squash it down with a potato masher, always worked so far.

thats what i do ... no problems!! :beer:

raven83

Hi, can someone please explian what baking blind is and what those baking beans do? i have a recipe and it requires to bake blind using baking beans but i have never used these before and was wondering what they do etc?

tanith

Baking blind means that you are making a pastry case that is partly baked before adding the filling . You put your raw pastry in the flan dish , lightly fork it over then line with foil or parchment , then put your baking beans evenly over the surface.. they just stop the pastry from rising..

HappyMJ

Pastry? It precooks the pastry so that when you put the filling in the crust/base will be crispy rather than soggy. You don't have to bake blind if you don't want to just the texture will be different. The beans stop the base from rising too much. If you just put the pastry in the oven it would expand and that's not good for a base.

meritaten

to bake blind means to bake the pastry WITHOUT its filling. this is to keep the pastry shell crisp.
you line the tin with the pastry and then p r i c k it all over with a fork. put in some greaseproof paper and then use the baking beans to wieght the paper and pastry down to stop it rising!
you really dont need to buy baking beans! these are ceramic ones, but you can wiegh the pastry down with rice or dried peas or beans (you then keep the rice or beans in a special container to re-use time and time again). also dont then cook them and eat them!!!!!! yeucchhhh!

tattycath

I tend to use dried peas for baking blind too.

mummy2jack

I use dried peas when baking blind...Much cheaper and they can be reused time again. x